Sometimes if you don't want to eat stir-fry, just boil the water, drop a few drops of oil in the water, and then throw the dish in the pot and turn it over several times. These vegetables are easy to cook and green. Take it out and pour some soy sauce to taste. Not only beautiful, but also nutritious, and there won't be too much fumes at home. Pay attention to vegetables after they are loaded. Some vegetables are not suitable for stacking on plates, because the residual heat will soon turn the leaves of vegetables yellow. The solution is to poke a hole in it with chopsticks to let the hot air disperse as much as possible.
Blanch the vegetables in water. Adding salt and oil when blanching can make vegetables greener and brighter. 3. Blanch the vegetables with boiling water, add salt and put oil. Finally, blanch the vegetables. Cook the vegetables immediately, not for a long time. It doesn't taste good after a long time. When cooking, do you want to fry quickly? There is no problem with heat, fire and medium fire, but make sure that the pot is not too dry during the whole cooking process. It is best to have some oil flowers for cooking. You can add some hot water along the side of the pot and take out the steam.
In order to maintain the color of vegetables, or to remove off-flavor, astringency and oxalic acid, some vegetables must be blanched before cooking. But from a nutritional point of view, blanching will increase the loss of water-soluble nutrients. When Chinese cabbage was scalded in 100℃ water for two minutes, the loss rate of vitamin C was as high as 65%. In the process of frying, stir-fry the red pepper slices until they are cut off, pour in some sesame oil to increase the color of the black fungus, and then stir well to serve a simple garlic black fungus dish. Actually, the method of cooking is very good.